NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

1 tbsp sliced almonds

1 tsp olive oil

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Set aside to rest.

• 3

  In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant, then remove from heat immediately.

• 4

  In a small saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2 minutes until translucent.

• 5

  Add the dry basmati rice to the saucepan and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth and the remaining salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 7

  Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork.

• 8

  Stir the lemon zest, lemon juice, and chopped fresh parsley into the rice pilaf.

• 9

  Slice the rested chicken and serve it over the rice, garnishing the entire plate with the toasted almonds.